Synopses & Reviews
From the culinary genius Peter Gilmore, one of the top 50 chefs in the world, comes this eagerly-anticipated book. Quays stunning design and photography perfectly echoes Peters nature-based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay. Peters recipes, including the famous snow egg and his signature iridescent sea pearls, will take you on an inspirational adventure, exploring flavor, texture, and technique. Start with a single component, build to a showstopping dish, or simply enjoy the visual and culinary journey.
About the Author
Peter Gilmore has been the executive chef of Quay restaurant since August 2001 and in that time has elevated the restaurant to 3-hat status in the Sydney Morning Herald's Good Food Guide for the past 7 years. Peter's creative and original food has brought Quay international accolades, and the restaurant was recently ranked 27th in the San Pellegrino World's 50 Best Restaurants 2010, as well as the Best Restaurant in Australasia. His unique philosophy is "food inspired by nature" and he encapsulates this in his picture-perfect dishes that celebrate nature's beauty and diversity.